Refried Bean and Cheese Tamales with Pico de Gallo

Simple and satisfying vegetarian tamales filled with creamy refried beans and melty cheese, topped with a fresh and vibrant pico de gallo.

Prep Time

30 minutes

Total Time

90 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.63/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2cupsMasa Harina(For Tamales)

£3.50

1cupVegetable Shortening(or lard)

£1.20

1teaspoonBaking Powder

£0.05

1teaspoonSalt

£0.01

1.5cupsVegetable Broth(Warm)

£0.60

18piecesCorn Husks(Soaked in hot water for at least 30 minutes)

£4.00

2cupsRefried Beans(Store-bought or homemade)

£1.50

1.5cupsMonterey Jack Cheese(Shredded)

£3.00

2mediumRoma Tomatoes(Diced)

£0.70

0.5mediumWhite Onion(Finely diced)

£0.20

0.5smallJalapeño(Seeded and minced (optional))

£0.30

0.3cupCilantro(Chopped)

£0.50

1tablespoonLime Juice(Freshly squeezed)

£0.20

To tasteSalt

£0.01

To tastePepper

Total Cost

£15.77

£2.63 per serving

Instructions

1.
**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Mix well.
2.
In a separate bowl, beat the vegetable shortening until light and fluffy.
3.
Gradually add the dry ingredients to the shortening, alternating with the warm vegetable broth. Mix until a soft, spreadable dough forms. The dough should be similar to thick cake batter. It should hold its shape on a spoon but not be too dry. If it's too dry, add a little more broth, a tablespoon at a time.
4.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Place about 2-3 tablespoons of masa dough in the center of the husk and spread it evenly, leaving about an inch of space around the edges. You want a thin layer of dough, about 1/4 inch thick.
5.
Add about 1-2 tablespoons of refried beans down the center of the masa.
6.
Sprinkle about 1-2 tablespoons of shredded Monterey Jack cheese over the beans.
7.
Fold one side of the corn husk over the filling, then fold the other side over. Fold up the bottom of the husk, if desired. This will help seal the tamale.
8.
**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot with simmering water. Ensure the water level is below the steamer basket.
9.
Cover the pot and steam the tamales for 60-75 minutes, or until the masa is cooked through and easily pulls away from the husk. Check the water level periodically and add more if needed.
10.
**Prepare the Pico de Gallo:** While the tamales are steaming, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.
11.
**Serve:** Carefully remove the tamales from the steamer. Let them cool slightly before serving. Top with fresh pico de gallo and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

520 kcal / 2175 kJ

Carbs

51g

20% of RDA

Fat

28g

40% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Soaking the corn husks in hot water makes them pliable and easier to work with. Don't skip this step!

To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away from the husk easily, they are ready.

The masa dough should be light and fluffy. If it's too dense, the tamales will be heavy. Adding baking powder helps to create a lighter texture.

For a spicier pico de gallo, leave the seeds in the jalapeño.

You can add other fillings to the tamales, such as cooked vegetables or shredded chicken.

Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.

Cooking Equipment

Steamer Basket

Large Pot with Lid

Mixing Bowls

Measuring Cups & Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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